|
Ingredients
|
For 4
|
For 100
|
|
Prawns
|
500gms
|
12.5kg
|
|
Tomatoes
|
200gms
|
5kg
|
|
Chilli powder
|
1 tsp (2gms)
|
50gms
|
|
Turmeric
|
½ tsp
|
20gms
|
|
Onions
|
100gms
|
2.5kg
|
|
Ginger
|
2.5 cm. (1”) piece
|
150gms
|
|
Garlic
|
8 flakes
|
15gms
|
|
Fennel
|
½ tsp
|
15gms
|
|
Curry leaves
|
a few
|
1 bunch
|
|
Salt
|
to taste
|
100gms
|
|
Fat
|
30gms
|
750gms
|
Shell, de-vein and wash prawns and boil adding chilli
powder, turmeric and salt in just enough water, to cook. Blanch tomatoes,
remove skin and slice. Grind garlic and ginger rnto a smooth paste. Chop
onions. Powder the fennel. Heat the fat, add fennel, onions, ground ginger and
garlic and curry leaves. Fry till onions are slightly browned and a good aroma
emanates. Add the tomatoes and fry for a minute. Add prawns and fry till quite
dry.
